This is a go-to recipe in our house and it's great to hide some sneaky veggies into the sauce. Packed full of flavour, it's a great pick with Tahbilk Cabernet Merlot, accentuating the earthy nature of the wine.
- 300g quality minced meat - beef and/or pork
- 1/2 bunch of flat-leaf parsley - chopped
- 1 garlic clove - chopped
- 3 tbsp olive oil
- 1 egg - lightly beaten
- flour for dusting
- 3 sprigs of oregano
- 1 onion - thinly diced
- 1 carrot - grated
- 1 stick of celery - chopped
- 400ml passata
- 350g Spaghetti
- 60g Parmesan cheese to serve
- Your choice of garden salad
Tahbilk Cabernet Merlot Earthy and robust with mint, herbs and spice aromas on a fleshy, blackcurrant and dark plum fruits palate with fine, sinewy tannins on the finish.
- In a bowl, mix the mince meat, parsley and garlic, stir in the egg and season with salt and pepper.
- With wet hands, form into evenly sized meatballs, dust with flour and set aside.
- Heat the oil in a frying pan, add the onion, celery, carrot and oregano and cook over a low heat, occasionally stirring for five minutes.
- Add your meatballs, and fry until they take on some colour.
- Turn the heat down and cover with passata and season with salt.
- Simmer on a low heat for about 40 minutes.
- In the meantime, cook your spaghetti in a large pan of salted boiling water and prep a lovely big garden salad of your choice.
- When ready, transfer to a warm serving dish and sprinkle with parmesan.
Pour yourself and your guests a glass of Tahbilk Cabernet Merlot and enjoy! x